Egyptian Onion Soup

I can't really say that I want to be indoors today - 75 degrees F, 39% RH and winds SSW@8 mph. But I did get the grill ready to do a Wine and Pesto Marinated Steak tonight. If I had some fresh tomatoes, I would make this soup, which really looks good. I will make this before I alter it, but I will probably add some garlic to the soup - very small amount.



Source: Chef Habiba, Delicious Dishes by Tmatem

Ingredients: 4 medium-sized Onions, thinly sliced.
1 T Olive oil.
1 T All-Purpose flour.
4 c Beef broth, fat skimmed
1 Bay Leaf
Salt and pepper.
Toasted bread.


Preparation:
Saute the onions in olive oil for 4 minutes or until pale yellow.

Heat the broth then, use a ladle to skim the fat layer from the top of the broth. Add the flour and stir slightly, so as not to turn yellow. Add the broth gradually, while stirring, then season with salt, pepper, and the bay leaf, heat to boiling and simmer for 15 minutes.

Ladle soup into bowls and serve with toasted bread slices.

Felcitously and shifa = ?????? ??????? = Enjoy your meal = Bon appétit